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Sexy Gourmet Chef

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Our Mission is to guide you along the way by showing you how to prepare delicious meals that will promote your health. What matters is what you eat and how you prepare it. In each class, we’ll discuss the best documented research and evidence of what foods best support you and how to prepare them. Our approach is to help you prepare foods you will enjoy eating and which will leave you feeling better!

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Update 2015:

Chef Natacha grew up in the Alsace region of France. She first started cooking at age 6, taught by her grandmother and mother. The food was mainly grown in local gardens and farms in the countryside, and the preparations were generally light and healthy. “Let food be thy medicine” was practiced: when anyone was sick, there was always a natural food remedy.

With this background, Natacha went on to study at Le Cordon Bleu in Paris and received a culinary degree in 1995. Upon graduation, she was employed for two years by the ACCOR Group, a large hospitality and restaurant enterprise.

She then moved to the South of France, where she worked for the Intercontinental Carlton Hotel in Cannes. During her free time, she worked in the catering industry, serving high profile events such as the Grand Prix of Monaco and other Red Carpet events.

During Cannes International Movie Festival, she coordinated events for Sony Entertainment in French, English, German, and Italian. During political and business summits in the French Riviera (e.g., in Saint-Tropez , Monaco, and Nice.) she worked for such prestigious accounts, such as the Lucien Barriere Group and Casino, Lenôtre and Potel et Chabot traiteur (luxury catering).

At age 26, she moved to London to pursue a hotel and restaurant management career, starting at the French Capital Hotel & Restaurant in London, a Michelin Star Restaurant, which was classified fifth on the Best Restaurant list worldwide. She was subsequently employed by a five-star luxury hotel, the historical British Westbury Hotel on Bond Street. While in London, she studied business management and received her administration degree.

In 2006, Natacha moved to Los Angeles to pursue her interests in food, health and the media. Initially, she started as an assistant Food & Beverage manager at the Bel-Air Hotel, and then she moved to the Peninsula Hotel in Beverly Hills.

Starting in 2008, Natacha has been developing her own projects and services involving the culinary arts, nutrition, natural health, wellness, emotional balance, and self-development. She has focused on teaching and demonstrating how easy and important it is to cook healthy meals for prevention of, and recovery from, lifestyle diseases. She expects to publish a book, A Journey From Hell To Health in 2015 and is launching an in-home food/juicing service.

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